Healing food

German Chocolate Cake

CAKE
1 pkg (4 oz) sweet chocolate cooking squares
1/2 C boiling water
2 C flour
1 t baking soda
1/2 t salt
1 C butter or margarine
2 C sugar
4 egg yolks
1 t vanilla
1 C buttermilk
4 egg whites, beaten to stiff peaks

Mix flour, soda and salt - set aside. Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly with each one. Blend in vanilla and chocolate. Alternate flour and buttermilk, mixing thoroughly after each addition. Fold in beaten egg whites.

Pour batter into three nine-inch pans that have been lined with waxed paper. Bake at 350 for 30 to 35 minutes. Cake is done when toothpick inserted in the center comes out clean.

Cool in pans 15 minutes, then cool on racks, removing waxed paper. Spread filling between laters and as frosting on top.

COCONUT-PECAN FILLING/FROSTING
1 C heavy cream or evaporated milk
1 C sugar
3 egg yolks, slightly beaten
1/2 C butter or margarine
1 t vanilla

1-1/4 C flaked and sweetened coconut
1 C chopped pecans

Combine all but last two ingredients in saucepan and cook over medium heat, stirring often, until mixture thickens (approximately 12 minutes). Add coconut and pecans. Cool until spreadable and then use as indicated above.